Vegetable Soup

Is there anything more satisfying than a delicious bowl of hearty soup? I love soup in all of its forms from vegetarian, to bean, to this wonderful and oh-so-satisfying vegetable soup, that is perfect anytime of year!

Vegetable Beef Soup

• 2 pounds of stew beef, cut into bite-sized pieces

• 4 minced garlic cloves

• 2 tablespoons of olive oil

• 4-6 cups of water

• 2-28 ounce cans of chopped tomatoes

• 2 quarts of beef stock

• 1 cup of chopped onions

• 2 cups of fresh green beans, cut into bite-sized pieces

• 4 celery stalks, sliced

• 2 cups of sliced carrots

• 2 fresh yellow squash, cut into bite-sized pieces

• 2 fresh zucchini, cut into bite-sized pieces

• 3 cups of shredded cabbage (you can use a bag of coleslaw mix)

• 1 can of corn

• 2 medium potatoes, cut into bite-sized pieces

• 1 head of broccoli, florets only, cut into bite-sized pieces

1. In a large pot, like a gumbo pot, heat the olive oil until it is very hot. Add the stew beef and sear quickly, for about 2 minutes per side.

2. Add the onions to the meat and continue cooking until the onions are slightly soft.

3. Add the garlic and cook about 1 minute.

4. Turn the heat down to medium and add both cans of tomatoes and the beef stock. Cover the pot and cook 60 minutes.

5. Add 4 cups of the water and simmer 15-20 minutes. Add more water as needed to make the soup your desired consistency.

6. Turn the heat up to medium and add the carrots, celery, and green beans to the pot first (they take longer to cook). Cook about 10 minutes.

7. Add all of the remaining vegetables, except for the shredded cabbage, and cook another 10-15 minutes, or until you test them for doneness.

8. Add the cabbage last and cook another 10 minutes.

You can also add: spinach, lima beans, greens, or kale. I use whatever is in season so this soup is different depending on the season.